Name: Roasted Zucchini and Purslane Sandwich
Prep time: 23 min
Cook time: 8 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 avocado, for the dressing; 1/4 cups Greek yogurt, low-fat for the dressing; 1/4 cups lime juice, for the dressing; 1/4 cups peppermint, for the dressing; 1 clove garlic, for the dressing; salt, for the dressing; pepper, for the dressing; 1 tablespoon canola oil; 2 cups pumpkin, sliced; 1 teaspoon oregano; salt; pepper; 1 package zero zero bread Bimbo®; 1 cup yellow bell pepper, in strips; 1/2 cups red onion, sliced; 2 tomatoes, sliced; 2 tablespoons panela cheese; 2 cups purslane, clean; 1 teaspoon olive oil

Preparation

15 mins

8 mins

Low

For the green dressing, blend the avocado with yogurt, lemon juice, mint, and garlic in a processor. Season with salt and pepper until everything is well combined. In a hot grill pan with canola oil, roast the zucchini, season with oregano, salt, and pepper. Set aside.

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Roasted Zucchini and Purslane Sandwich

Ingredients

Preparation

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